Toss the cabbage with the vinegar and let sit for 1 to 2 hours. Drain and toss in the carrot and onion. Lightly dress with a few tablespoons of buttermilk dressing (recipe below). Serve remaining dressing alongside for those who prefer even creamier slaw.

Dressing

Ingredients:

3/4 cups mayonnaise

1/2 cup buttermilk

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

2 teaspoons Dijon-style mustard

1/2 teaspoons ground celery seed

1/4 teaspoons ground black pepper

1/4 teaspoons salt

In a medium bowl, whisk together mayonnaise and buttermilk. Stir in parsley, lemon juice, mustard, celery seed, salt, and pepper. Cover and chill 1 hour to overnight. Store, tightly covered and refrigerated, for up to 5 days.

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